Nut Butter Cranberry Cookies

I’ve been going a bit crazy making nut butters lately. Nothing wrong with turning an entire pound of almonds into almond butter…until you don’t know what to do with all of it. Same goes for coconut butter which I recently made so much of just so I could keep taking pictures.

So what do you do with so much nut butter? Like with everything else in life…If you don’t know what to do, make cookies! No one will ever complain, or go hungry if you stick to that motto :D

These nut butter cranberry cookies are super delicious. They really taste delicious with any type of butter (almond, sunflower, coconut, peanut, vegan butter). They actually somewhat remind me of healthier shortbread cookies. As with shortbread, these aren’t drop cookies and they don’t change shape. I like these cookies in big circles where it’ll take me 6 bites to eat one. If I tried to form them in my hand, they would all be misshapen so I used my log technique (not sure it’s a technique at all but I’ll pretend).

I like to roll the dough tighly on the countertop, banging it on the ends so they are flat, and wrapping it in plastic wrap. After it’s been in the fridge for a while the dough gets hard and you can cut it into perfect slices.

I have to add that I don’t really like the taste of peanut butter and cranberries together but my kids do. It tastes delicious if you make these with almond butter and coconut butter. You don’t like dried cranberries then just omit them or substitute them for raisins.

Instructions

Roll dough on counter top into a log. This should be 2 inches in diameter and 5 inches long. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes until log is hard.

Using a sharp knife, cut log into 10 cookie slices.

Place cookies on a cookie sheet and bake for 18 to 20 minutes. Nut butter cookies are done when edges turn golden brown.

Cool on a cookie rack and store in an air tight container.

Recipe Notes

1) Knife needs to be very sharp when cutting these cookies. If cookies crumble a bit while cutting into slices, carefully press them together again. 2) Cranberries can be substituted with raisins too.3) Easily make a chia egg by mixing 1 tablespoon chia seeds with 3 tablespoons water. Let sit for roughly 10 - 15 minutes until a gel forms.

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Comments

Linda @ Veganosity

November 08, 2014 at 4:18 pm

These look and sound so good. I love cranberries and have two bags in my refrigerator just waiting to be turned into something delicious. They almost look like scones, so I’m guessing they are great with coffee in the morning. :)

Fabulous and beautiful cookies. These would be great for a holiday gift basket. I am thinking of making a big batch of granola to gift this season, so these cookies would be a great addiction as well. I will pin so I don’t forget!

Thanks so much Yael! I haven’t tried making these gluten-free. I think most gluten-free cookies work best when you use a mixture of different gluten-free flours. Otherwise they tend to get too gooey and gummy. You could try it out with just oat flour or here is a recipe for a gluten-free flour mix (1 cup Tapioca flour, 3/4 cup Sorghum flour, 3/4 cup Millet flour, 3/4 cup Ivory Teff Flour. 1/4 cup Quinoa flour) You can use that flour mixture for any recipe calling for flour. Hope this helps :)